Creating a Certification Project Plan

Creating a Project Plan
Once you make the decision to implement a Food Safety Management System and  achieve certification you will need to plan your project. Start with a Gap Analysis. A Gap Analysis is an audit of your current system against the requirements of the standard that you have chosen.Use a checklist prepared for the particular standard you are using, and evaluate your processes. Determine if you have processes in place to address the requirements, and if the processes that you have in place are documented. For each requirement that is not addressed you will put a task on your implementation  task list. Once your task list is complete you will assign responsibilities and timelines.

  • For task lists prepared by our experienced consultants, visit our information pages for our packages (Packages also include the checklists, procedure templates, form templates, manual template, PRP/GMP tables, tutorials, online training sessions and more):
  • SQF
  • BRC
  • FSSC 22000

One of the first responsibilities for Top Management is to designate a Food Safety Team Leader, HACCP Team Leader or SQF Practitioner (depending on the standard used). This person will be the project leader or project manager for the implementation. The Food Safety Team Leader and top management will identify members of management form a Steering Team.

This team, led by the SQF Practitioner or Food Safety Team Leader, should have approximately 7 members, and represent the various areas of the company. This team will work together to coordinate the design and implementation of the FSMS.

Once the ISO 22000 Steering Team is established, the Practitioner or Food Safety Team Leader will lead the meetings and act as project manager for the implementation. The Steering Team will work together to identify a Food Safety Team or HACCP Team also lead by the team leader. The Food Safety Team plays a key role in building and maintaining the system, and must be made up of qualified individuals.

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